Is your black malt debittered? Typically in a black IPA the dark malt is used just to impart color and a very slight flavor, but not to give much actual roasted taste. I'd be very careful of overdoing that, or you may wind up with more of a hoppy stout.

Also, it's probably an especially good idea not to put the black malt in the mash, since the high temperatures tend to extract harshness (same principle with cold brewing coffee). Cold steeping it is best, especially for this recipe. You can leave it in about a quart of your brewing water at room temperature overnight. Put that liquid in during the last 5-10 minutes of the boil (which sterilizes it). This will give color without too much tanins/acidity/harshness.

The recipe mostly can from BYO october 2012; IPA 2.0 Black IPA but was modified for what my local store had in stock.

I used blackprinz for color without flavor/tannin.
The recipe call for Rice extract for more ABV without malty taste.
In the recipe, it's said that for more bitterness, the wort should be whirpooled for the last 5 minutes of boil.

I took 2-3 sip from the wort and it tasted good. FYI, i didn't used the rice extract because I crushed 13# instead of 5.25kg. My FG was 1.080.

According to Sierra Nevada brewmaster (I read it in the book For the love of hops ...), dry hopping is best made when the yeast is still active so the oxygen input doesn't hurt the beer. Also, dry-hopped beer tast better when yeast is active. I can confirm that my last bast was dry-hop 3 days after I started the fermentation (for 5 day) and it smelled really good.

Anyway back to your recipe ...
I would use 5# Marris otter instead of 3 MO+ 2 2R. I used only MO for base malt on many recipe without trouble or off-flavor.
As in my recipe, the top 4 recipe of Beersmith uses some caramel malt in their Black IPA. Approx. 1lbs to 1lbs 8oz per 5gal batch size.
Also be certain that your water profile is suitable for black beer.
You could also use carafa (I, II or III) for intensified color and aroma